Douglas Stuchel, '91, '08 M.A.T., CHE
Associate Professor | Food & Beverage Management | College of Hospitality Management
Providence Campus
Douglas Stuchel provides insight into the operational side of the food & beverage industry, with a focus on sustainability and reducing food waste. He has led study abroad programs to Costa Rica as part of the Eco, Nature-based, Adventure and Sustainable Tourism concentration. He is a member of the Food Solutions New England Leadership institute and served two terms as a board member of the Rhode Island Food Policy Council. He holds certification as a hospitality educator, a certified restaurant manager and has a certification from John Hopkins University on the U.S. Food System: Perspectives from Public Health. Additionally, he has written several articles regarding sustainability and food waste made an international presentation at the 2021 Zero Food Waste Initiative- Think Circular: Requisite Mind-Shift for a Sustainable Food Future and provides educational content for the URI cooperative extension Food Recovery Program.
M.A.T., Culinary and Foodservice Education, Johnson & Wales University
B.S., Culinary Arts-Foodservice Management, Johnson & Wales University
Expertise:
- food & beverage operations; reducing food waste, sustainability; food & beverage technology
Media Coverage:
- 10.21.21 - You can’t get fries with that: Supply issues are causing server problems for restaurants in Rhode Island, Boston Globe
- 11.30.20 - Chicken Sandwich: The Ultimate Comfort, Arkansas Business
- 10.2019 - Classic Comforts, Hey Rhody (p. 78)
- 05.2015 - What impact has the SHFM Foundation Grant had on the on-site Foodservice Management class at Johnson & Wales University?, Society for Hospitality and Foodservice Management
- 03.16.15 - Customers say they go the extra mile, Chronicle, WCVB TV Channel 5 Boston
- 12.15.14 – Take the guess work out of what to get the foodie in your life, Bruce Newbury's Morning Show, WADK 1540AM Newport